Quark dumplings

Melt the butter in a pan over a medium heat.

Wash the lemon in hot water, dry and grate the zest.

Place the remaining ingredients in a large bowl with the melted butter and lemon zest and stir until smooth.

Ingredienser

25 G Butter, 1 Stycken Lemon, 250 G Quark (20% fat), 1 Stycken Eggs, 3 Matsked Raw cane sugar, 2 Matsked Vanilla sugar, 1 Nypa Sea salt, 70 G Semolina

With slightly moistened hands, shape the mixture into small dumplings approx. 4 cm in diameter and set aside.

Bring a large pan of salted water to the boil. Reduce the temperature to medium heat so that the water only boils slightly.

Place the dumplings in the water and cook for 10 minutes.

Ingredienser

1 Nypa Salt

Wash, halve, pit and quarter the plums.

Caramelise the sugar in a pan and add the butter. Deglaze with rum, port wine and orange juice.

Slice the vanilla pod lengthways and scrape out the pulp with the back of a knife. Add the spices to the pan.

Ingredienser

300 G Plums, 2 Matsked Brown raw cane sugar, 1 Matsked Butter, 50 ml Rum (brown), 100 ml Port, 50 ml Orange juice, 1 Stycken Vanilla pod, 2 Tesked Cinnamon (ground), 2 Stycken Star anise

Add the plums and simmer for 5 minutes until the plums are soft. Remove the vanilla pod and star anise.

Stir the starch into the water and use to thicken the stock.

Ingredienser

1 Tesked Cornstarch, 1 Matsked Water

Melt the butter in a pan over a low heat. Add the breadcrumbs and sugar and fry for 2 mins. over a medium heat until golden brown.

Ingredienser

40 G Butter, 100 G Breadcrumbs, 3 Matsked Raw cane sugar

Lift the curd dumplings out of the water with a slotted spoon and roll in the butter crumbs.

Place the finished dumplings on plates, sprinkle with the remaining butter crumbs and serve with the plum roaster.